This might just be my simplest recipe, if you can even call it that, ever. Although easy, it’s worth it to me to share with my Vegcentric tribe (aka my parents lol) because I use this broth A LOT and think it’s a great way to reduce food waste in a super simple way.
- Variety of veggie scraps
- Herbs like bay leaf and rosemary (tasty, but not necessary)
- Collect your scraps: This recipe likely begins far before you actually boil your scraps. I tend to keep a few, read: like 12, Ball and Mason jars in my freezer door. I bring them out as I cut up veggies for stir fries and salads – pretty much anytime I cook. It’s like the old Rachel Ray “Garbage Bowl,” but better! I add the peels, seeds, tops, and any other scraps from my produce and I keep the jars in the freezer until they are full.
- Turn up the heat: Once you’ve collected a variety of veggie scraps, dump them in a large soup pot with water, and get boiling. There is no perfect ratio, but for rich broth, I opt for a 1:1 blend of veggie scraps to water. Think: 1 cup scraps to 1 cup water, and so on. Bring to a boil, reduce to a simmer, cover, and allow to lightly bubble for at least 1 hour. I like to leave mine going for 2-3 hours, personally.
- Strain that veg: After your broth has darkened in color and smells, like, well… broth, it’s time to remove it from the heat, let it cool, and strain it with a colander.
- Put it to use: Make soup, cook grains, or replace the oil in sauteing with this liquid gold DIY broth.
- I find that the more garlic and onion scraps in the broth, the better! Cabbage scraps also make a really yummy broth IMO.
- I’ve added ginger scraps, fresh herb stems, wilting salad greens, apple cores, leftover canned tomatoes, and even small amounts of citrus rinds and it always turns out great. You really can’t mess this up.
- If you find that the veggies are hard to dislodge from the frozen glasses, fill each with warm/ hot water and leave to sit for a minute or so. Dump the entire contents of the jar into your pot.
- The amount of salt added depends on 1) your taste, and 2) the amount of broth you are making. I typically add 1 teaspoon of iodized salt per quart of broth.
- Made too much? Freeze into ice cube trays for easy use in upcoming recipes.